Hottest Chili Created

I am not sure what one would do with breeding upthe world’s hottest chili, unless there is a defense contract there somewhere.  Even then this sounds like over kill.

Anyway he got it up to 1,359,000 Scoville wheneveryone is gasping at several thousand a most.

Once again we have solution in search of aproblem and surely it is a winner of purely useless product improvements.  Somehow saying enjoy is a scary idea.

World’shottest pepper is ‘hot enough to strip paint’

http://ca.shine.yahoo.com/food/world%E2%80%99s-hottest-pepper-is-%E2%80%98hot-enough-to-strip-paint%E2%80%99-blog-1-thelookout.html

Fiery food mavens seeking to one-up each other nowhave to gear up for a whole new test of culinary bravado: the world's hottestchili pepper. Yes, the Naga Viper,…

Posted By Brett MichaelDykes, Fri, 3 Dec 3:48 PM

Fiery food mavens seeking to one-up each othernow have to gear up for a whole new test of culinary bravado: the world'shottest chili pepper.

Yes, the Naga Viper, the latestclaimant to the world's-hottest-pepper crown, outdistances itspredecessor, the Bhut Jolokia, or  "ghost chili," by morethan 300,000 points on the famous Scoville scale of tongue-scorching chilihotness. Researchers at Warwick University testing theNaga Viper found that it measures 1,359,000 on the Scoville scale, which rates heat by tracking the presenceof a chemical compound. In comparison, most varieties of jalapeño peppersmeasure in the 2,500 to 5,000 range -- milder than the Naga Viper by a factorof 270.

You might think the Naga Viper would hail from some part of the worldwith a strong demand for spicy food, such as Indiaor Mexico.But the new pepper is actually the handiwork of Gerald Fowler, a British chilifarmer and pub owner, who crossed three of the hottest peppers known to man --including the Bhut Jolokia -- to create his Frankenstein-monster chili.

"It's painful to eat," Fowler told theDaily Mail. "It's hot enough to strip paint." Indeed, theDaily Mail reports that defense researchers are already investigating thepepper's potential uses as a weapon.

But Fowler -- who makes customers sign a waiver declaring that they'reof sound mind and body before trying a Naga Viper-based curry -- insists thatconsuming the fiery chili does the body good.

"It numbs your tongue, then burns all the way down," he toldthe paper. "It can last an hour, and you just don't want to talk to anyoneor do anything. But it's a marvelous endorphin rush. It makes you feelgreat."

A member of the Clifton ChiliClub -- a group of Brits who travel around sampling chilis --decided to try one of Fowler's Naga Vipers on camera. You can watch hisless-than-pleasurable experience here.